English Onion Soup With Sage and Cheddar Recipe

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English Onion Soup With Sage and Cheddar

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Ingredients:

Serving

1 good knob butter
olive oil
1 good handful fresh sage leaf , 8 leaves reserved for serving
6 garlic cloves, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
300 g leeks, trimmed, washed and sliced
sea salt & freshly ground black pepper
2 liters good-quality hot beef , chicken or 2 liters vegetable stock
8 slices of good-quality stale bread, 2cm thick
200 g freshly grated cheddar cheese
worcestershire sauce

Directions:

Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.
When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.45 Kcal (1187 kJ)
Calories from fat	130.62 Kcal
		% Daily Value*
Total Fat	14.51g	22%
Cholesterol	47.1mg	16%
Sodium	506.51mg	21%
Potassium	421.48mg	9%
Total Carbs	24.06g	8%
Sugars	9.03g	36%
Dietary Fiber	4.39g	18%
Protein	14.48g	29%
Vitamin C	18.6mg	31%
Iron	1.6mg	9%
Calcium	315.8mg	32%

Amount Per 100 g
Calories	104.47 Kcal (437 kJ)
Calories from fat	48.14 Kcal
		% Daily Value*
Total Fat	5.35g	22%
Cholesterol	17.36mg	16%
Sodium	186.67mg	21%
Potassium	155.34mg	9%
Total Carbs	8.87g	8%
Sugars	3.33g	36%
Dietary Fiber	1.62g	18%
Protein	5.34g	29%
Vitamin C	6.9mg	31%
Iron	0.6mg	9%
Calcium	116.4mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
7

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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